Studies On The Effect Of Proso Millet Flour On Dough Properties And Bread Qualities

In this paper,the effects of proso millet flour on the characteristics of mixed flour,dough properties and bread quality were investigated.The effects of guar gum and maltitol on mixed dough properties,bread quality and storage quality were also studied.The results showed that with the increase of the additive amount of proso millet flour,the water absorption and stability time of the mixed flour were decreased,and the softening was increased,and the development time was decreased firstly and increased then.The retrogradation value of the mixed flour was increased,while other gelatinization indexes showed a downward trend as a whole.The tensile strength,tensile distance and growth degree of volume of the dough were gradually reduced.The pH value,G’ and G" of the dough were increased.The fault structure appeared in gluten network of the dough.The specific volume of the bread was decreased.The hardness of the bread core was increased and the elasticity was decreased.The taste of the bread gradually deteriorates,however,adding a small amount of proso millet flour can enrich the flavor of the bread.As the additive amount of guar gum was increased,the tensile strength,tensile distance,pH value,G’ and G" of the dough were all increased,while the growth degree of volume was increased firstly and decreased then.The specific volume of the bread and the elasticity of the bread core were increased firstly and decreased then,while the hardness of the bread core was decreased firstly and increased then.With the prolongation of storage time,the hardness of the bread core was increased and the elasticity was decreased.T21 and T23 of the same sample showed no obvious regularity,and T22 and A21 showed a downward trend.A22 showed no obvious change,and A23 showed an upward trend.At the same storage time,T21,T22 and T23 all showed a downward trend after adding guar gum.A21 showed an upward trend,A22 showed no obvious change,and A23 showed a downward trend as a whole.The sensory evaluation of the bread was increased firstly and decreased then.As the additive amount of maltitol was increased,the tensile strength,tensile distance,degree of growths in volume,G’ and G" of the dough were all decreased,and the initial pH value was increased.The specific volume of the bread was decreased.The hardness of the bread core was reduced,while the elasticity was increased firstly and decreased then.With the prolongation of storage time,the hardness of the bread core was increased and the elasticity was decreased.T21,T23 and A22 of the same sample showed no obvious regularity,while T22 and A21 showed a downward trend,and A23 showed an upward trend.At the same storage time,T21,T22,T23 and A22 showed no obvious regularity after adding maltitol,while A21 showed an upward trend,and A23 showed a downward trend as a whole.The sensory evaluation of the bread was increased firstly and decreased then.In conclusion,the properties of the mixed dough and the quality of the bread have been reduced to varying degrees after adding proso millet flour,however,the addition of guar gum and maltitol can improve this situation.